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Steel-Cut Oat “Risotto” with Butternut Squash and Kale
COOKIE AND KATE14Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1 red onion (medium, chopped)
- 2 lb. butternut squash (or 2 sweet potatoes, peeled and diced into ½” cubes)
- 1 tsp. salt (divided, more to taste)
- 1 pinch red pepper flakes
- 4 cloves garlic (pressed or minced)
- 1 1/2 cups Quaker Steel Cut Oats
- 2 chopped kale (packed cups, ribs removed, about ½ bunch)
- 1/2 cup dry white wine
- 6 cups water
- 3/4 cup freshly grated Parmesan cheese
- 2 Tbsp. butter
- 1 Tbsp. lemon juice
- freshly ground black pepper (to taste)
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